Ingredients for Asparagus Lemon Soup
- 1 1/2 lbs fresh asparagus
- 2 stalks celery, chopped
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- White Wine (not specified in recipe sources)
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- white pepper, to taste
- 1/2 cup whipping cream
- salt, to taste
- fresh dill or chives, as needed for garnish
- warm crusty bread rolls, for serving (desired amount)
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How to Make Asparagus Lemon Soup
- Trim the asparagus and chop the celery and onion. Mince the garlic.
- In a large pot, combine the asparagus, celery, onion, and garlic with the chicken broth. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until asparagus is tender.
- Let the soup cool slightly before carefully transferring it to a blender (or using an immersion blender). Blend until completely smooth.
- Return the soup to the pot (if serving hot). Stir in lemon juice, lemon zest, heavy cream/coconut milk, salt, and pepper.
- If serving hot, heat gently over low heat until warmed through. Do not boil.
- If serving cold, transfer the soup to a serving bowl and chill for at least 30 minutes before serving.
- Garnish with fresh dill or chives before serving. Serve with warm crusty bread rolls.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
15g
Fat
35g
Carbs
3g
